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Put the apple cider vinegar, sugar, water, red chili pepper, minced garlic, sherry, lime juice and honey into a saucepan.
Heat on medium high until boiling.
Reduce heat and simmer about 5 minutes.
Increase heat to medium again and return to a boil.
Mix the 3 tablespoons of water and 1 tablespoon of cornstarch.
Add to the pot and stir until sauce has thickened.
Add the diced mango to the pot.
Reduce heat and simmer 4 minutes.
Remove from heat and cool to room temperature.
Store in a mason jar or other glass container in the refrigerator for a week.
Serve with fresh spring rolls, chicken or fish.
Makes one pint.